- 2 pounds cubed venison
- 2 tablespoons butter
- Salt and pepper
- 6 carrots
- 2 large potatoes
- 3 medium onions
- 3 stalks celery
- 1 (28-ounce) can crushed tomatoes
- In a large deep saucepan over medium-high heat, brown the venison in butter. Season the venison with salt and pepper to taste. Add 2 cups of water and continue to heat until the venison is tender, about 20 to 30 minutes.
- Meanwhile, peel the carrots and potatoes. Cut the carrots, potatoes, onions and celery into small chunks. Add the vegetables and crushed tomatoes with juice to the venison in the saucepan. Continue to simmer until the potatoes are tender, about 15 minutes. Adjust seasoning to taste.
- To serve, ladle the soup into bowls. Serve with crusty bread on the side.